Brazilian FUSÃO by Ixta Belfrage

Overview

Cooking Time: 35 minutes

Serves: 2

In the Box

• Guava, strawberry & black pepper drink (1.07% alcohol)
• Urfa chilli & sesame salt (sesame, celery, mustard)
• Baby cucumber
• Tropical prawns (crustaceans, milk, sulphites)
• Plantain (milk, sulphites)
• Pickled shallots (sulphites)
• Lime, cucumber
• Coriander, bird's eye chilli
• Picanha
• Charred garlic & chilli butter (milk)
• Ginger garlic chips (sulphites)
• Cherry tomatoes
• Mango dressing (sesame, soybeans)
• Passionfruit & white chocolate ganache (milk, soybeans, egg)
• Cacao crumble (gluten, soybeans)

Before You Start

Remove the steak from the fridge two hours before cooking. Bring the remaining ingredients to room temperature one hour before cooking, excluding the passionfruit & white chocolate ganache.

Preheat the oven to 200°C (180°C fan/gas mark 6).

Ixta Belfrage suggests serving the prawns and plantain alongside the picanha for a surf-and-turf experience, noting that the flavours work beautifully together. Alternatively, enjoy the prawns first, followed by the picanha, chips, and salad.

To Enjoy While You Cook

Halve the limes and slice the cucumbers diagonally. Squeeze a little lime juice over the cucumber, dip in the sesame salt, and enjoy as a snack while you cook.

The Guava, Strawberry & Black Pepper Drink can be enjoyed in various ways: shake with ice and cachaça or mezcal for a fruity caipirinha, pour over ice and top with sparkling water for a refreshing spritz, or serve with sparkling wine for a bellini-style cocktail. Finish with a slice of lime.

Cooking Instructions

1. Spread the chips on a large baking tray and place in the oven for 25 minutes.
2. Remove the picanha from its packaging, discard the marinade, and pat dry. Place fat-side down in a cold non-stick frying pan. Cook on the lowest heat for 10 minutes until the fat is rendered and caramelised. Place the picanha, fat-side down, on a small baking tray and transfer to the oven for 8 minutes.
3. While the picanha cooks, slice the tomatoes in half. Place them in a bowl, season with salt, and mix with the mango dressing. For a spicier salad, thinly slice the red bird's eye chilli and add to the bowl. Roughly chop the coriander and set aside.
4. After 8 minutes, remove the picanha from the oven and transfer to a board to rest. Increase the oven temperature to 220°C (200°C fan/gas mark 7) and continue cooking the chips for the remaining time of their 25-minute timer, or until crisp and golden-brown.
5. While the steak rests, heat a non-stick frying pan on medium heat. Add the plantain and fry for about 2 minutes on each side, until lightly caramelised.
6. Add the prawns and their marinade to the pan, spaced apart as much as possible, and fry for 2 minutes on each side.

Plating

1. Spoon the tomato salad onto a plate and garnish with curry leaves and half the pickled shallot.
2. Transfer the prawns and plantain to a platter. Squeeze over the juice of half a lime. Garnish with half of the coriander and the remaining pickled shallots.
3. Remove the chips from the oven, season with flaked sea salt, and add a good squeeze of lime. Mix and transfer to a serving plate, then top with the remaining coriander.
4. Thinly slice the picanha against the grain, approximately 0.5cm thick. Season with flaked sea salt and spoon the charred garlic & chilli butter on top.

Dessert: Passionfruit & White Chocolate Ganache with Cacao Crumble

1. Remove the passionfruit & white chocolate ganache from the fridge 15 minutes before plating.
2. Spoon the ganache onto two dessert plates. Squeeze over some lime and top with the cacao crumble.

Allergens

For allergens, including Cereals containing Gluten, see ingredients in bold. This meal is prepared in a kitchen that handles all 14 allergens, including nuts.

Ingredients & Allergens List:

• Guava, strawberry & black pepper drink: guava puree, mandarin, strawberry, honey, lemon, lime, angostura bitters (alcohol), black pepper, ground cinnamon
• Urfa chilli & sesame salt: sesame seeds, sea salt, Urfa chilli, curry powder (celery, mustard)
• Baby cucumber
• Tropical prawns: prawns (crustaceans), pomace oil, olive oil, tomato paste, Thai red chilli, Thai green chilli, table salt, black pepper, smoked paprika, sumac
• Plantain: plantain, clarified butter (milk), ginger (sulphites), garlic, rapeseed oil
• Pickled shallots: shallots, lemon (sulphites), sugar, salt
• Lime, cucumber
• Coriander, bird's eye chilli
• Picanha: beef picanha, olive oil, pomace oil, maple syrup, table salt, coffee beans, black pepper, Urfa chilli, smoked paprika, sumac
• Charred garlic & chilli butter: butter (milk), red chilli, scotch bonnet chilli, Urfra chilli, garlic, tomato paste, sea salt, lime
• Ginger garlic chips: chips, ascorbic acid, citric acid, rapeseed oil, ginger (sulphites), garlic, table salt
• Cherry tomatoes
• Mango dressing: mango, lime, rice vinegar, honey, sesame oil, (soybeans), table salt
• Passionfruit & white chocolate ganache: double cream (milk), white chocolate (soybeans, milk), passion fruit, egg, vanilla paste, orange, cocoa powder, ground cinnamon, chilli flakes, sea salt
• Cacao crumble: gingernut biscuits (gluten), dark chocolate (soybeans), coconut oil, cacoa powder, ground cinnamon, sea salt

Storage and Use-by Date

Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival.

Recycling

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